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Prep: 10 minutes Cook: 3 hours 10 minutes
Makes: 6 servings (about 1 1/3 cup each)
Ingredients:
- 1 pound ground beef
- 1 jar (16 ounces) Pace® Picante Sauce
- 2 tablespoons chili powder
- 10 corn tortillas (6-inch)
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (8.75 ounces) whole kernel corn, drained
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
- 1 tablespoon chopped fresh cilantro leaves
- Sour cream (optional)
Directions:
1. Cook the beef in a 10-inch skillet over medium heat until well browned, stirring
often to separate meat. Pour off any fat. Stir in the picante sauce and chili powder.
2. Layer half the beef mixture, tortillas, beans, corn and soup in the removable
stoneware of the Casserole Crock
TM
slow cooker. Sprinkle with 1/2 cup cheese.
Repeat the layers. Sprinkle with the remaining cheese.
3. Cover and cook on LOW for 3 to 4 hours. Sprinkle with the cilantro and top
with the sour cream, if desired.
Time-Saving: This recipe may also be cooked on HIGH for 2 to 3 hours.
Cheesy Enchilada
Casserole
Slow Cooker Recipe Book